Rabbit

Just butchering up some rabbit here. As you can see, the liver is still in there… and as I later found the kidneys, heart and lungs were all in place (even the diaphragm was there). I cook all those up separately as a little snack (not the lungs).
So, I made the rabbit in a sorta French / Italian style. After browning the rabbit with salt, I set it aside and cooked up some onions and just before they started to brown, I added lots of garlic and a handful of anchovies. As soon as the anchovies disintegrated, I added the rest of the main ingredients… 5 very ripe vine tomatoes, lots of garlic, thyme, white wine, cayenne pepper, and some cappers (might be forgetting one or 2 items). Once all that came to heat, I added the rabbit back and covered the pot and kept it at a very gentle simmer. About 10-15 min into the cooking I made a roux in a separate pan, and then gently added it to the rabbit… once fully incorporated I let it cook for an additional 10 minutes. The rabbit came out pretty moist, I was quite surprised. Actually all but one cut: the loin. Interestingly the loin of most animals in the most tender because it is the least used muscle (the back muscles closest to the spine). I figure the reason it was not tender is because rabbits use their back muscles a lot in the process of hopping and leaping around. The process of arching their back and using it like a spring aids in the pushing

Cheep lunch

This was only 3 bucks!!! I picked it up for lunch in Chinatown in some hole in the wall prepared Chinese food joint / butcher / fish shop / weird animal body parts shop. Aside from all the spoke stuff near it, this was really tasty and filling. Probably one of the best prepared food deals I have found in the city.

So I finally made a 2nd cooking video after all the requests I have been getting. Camera work, editing, acting, voices and everything else all done by yours truly, Gustad Mody. Leave me some comments and let me know what you think.
Just click the play button above, but if you want a perm link, see here

Sloppy wellington

My sloppy beef Wellington I made. Browned the fillet mignons before wrapping and throwing in the oven. They came out more cooked then I wanted to. I guess it was cause I wanted the pastry to brown more, but I learned I good lesson out of it… less pastry, and higher heat. Included in the shell was some sautéed mushrooms and a really tasty foie gras paté. Good stuff

Sausage rice

This was a cool lil something I whipped up. Three ingredients here: scallions, spicy Italian sausage meat, and rice. I sautéed up the scallions first then browned the sausage meat. Oh, wait, two more ingredients, a cup of sake and some fish sauce added to the water to let the rice cook. It was very tasty.

Curry Saturday

What the..... Gustad, you never post food blogs on weekends.

Super Bowl leftovers

Gotta love dinner the day after the Super Bowl. Nachos, beer, chips, pretzels, guacamole, pigs in a blanket, jalapeno poppers, fresh mozzarella, and chorizo.

Don't forget about my other blog

Check it out... just wrote about my new jacket http://hethatcooks.blogspot.com/

Chocolate covered apple

An apple I had in La Jolla, California a few months ago. From the inner most layer to outmost: caramel, nuts, milk chocolate, dark chocolate, and white chocolate.